Red currant meringue cake

Based on 17 ratings

Andrea

Community Member

Difficulty

Medium 👍
25
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
220 g sugar (divided)
8 tsp vanilla sugar (divided)
eggs (divided)
60 g butter (soft)
250 g flour
1½ tsp baking powder
80 ml milk
700 g red currants
butter for greasing
flour for dusting

Utensils

  • hand mixer with beaters or stand mixer
  • oven
  • large bowl
  • springform pan (28-cm/11-in.)
  • rubber spatula

Nutrition per serving

Cal
264
Protein
6 g
Fat
7 g
Carb
44 g
  • Step 1/3

    • 120 g sugar
    • 2 tsp vanilla sugar
    • eggs (yolks)
    • 60 g butter (soft)
    • 250 g flour
    • 1½ tsp baking powder
    • 80 ml milk
    • butter for greasing
    • flour for dusting
    • hand mixer with beaters or stand mixer
    • oven
    • large bowl
    • springform pan (28-cm/11-in.)

    Preheat the oven to 180°C/350°F. To make the cake base, whisk together sugar, vanilla sugar, egg yolks, and soft butter. Add flour, baking powder, and milk, and mix to combine. Fill the batter into a greased and flour-dusted springform pan. Bake at 180°C/350°F for approx. 15 min. Set aside.

  • Step 2/3

    • eggs (whites)
    • 100 g sugar
    • 6 tsp vanilla sugar
    • 700 g red currants
    • large bowl
    • rubber spatula

    To make the meringue, beat egg whites until foamy. Then add sugar and vanilla sugar and continue to beat until stiff peaks form. Gently fold the freshly plucked, washed, and destemmed red currants through half of the meringue. Now spread this mixture on top of the cake base, topped by the remaining meringue. Bake again at 180°C/350°F for approx. 15 min.

  • Step 3/3

    Set cake aside to cool, then transfer to the fridge.

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